UrbanDaddy is a free exclusive email magazine devoted to keeping you in the know.

Los Angeles Home > Food > Well ’Mette

Published January 29, 2013

Well ’Mette
Fried Oysters and Pork Shoulder off Sunset

Something weird happened last weekend.

You looked outside at sort-of-gray skies. You rummaged around for a coat in the back of your closet. Ever so slightly, you shivered.

This—something called “winter,” this—calls for steaming pork shoulder, soul-warming mahogany and whiskey, plenty of whiskey...

Welcome to Allumette, a handsomely intriguing new restaurant that just looks like it should be in the dictionary under “warm,” opening Thursday in Echo Park.

If your hip grandfather opened a restaurant inside a cigar box, it would look like this—a masculine rectangle of reds and browns, nice-looking but nothing too fussy. Simple. Then come the menus. They’re... less simple.

You and your date have already done sushi, burgers and steak. (Not all at once.) You came here for grilled octopus with sour apple syrup. Fried oysters with kimchi ranch dressing. Szechuan pork dumplings. And in case you’re feeling bold, why yes, they do have ravioli bursting with liquefied blood pudding. (There’s nothing worse than unliquefied blood pudding.)

Moving on to the drinks, then. Sure, there’s whiskey popping up. And mezcal. But you should know they really like their bitters here. The Last Ango has an entire ounce of Angostura.

Best use of bitters since The First Ango.
  • February 27, 2015

    Comme Ci, Comme Claw

    Comme Ci, Comme Claw
    Lobster Rolls and Chowder in Silver Lake

  • February 23, 2015

    New Order

    New Order
    A Sawtelle Sanctuary of Dim Sum

  • February 18, 2015

    Garage Days

    Garage Days
    A Roving Garage Crew with Blowtorches and Brioche

  • February 11, 2015

    Saved by the Bel

    Saved by the Bel
    Pasta and Patio from the Laurel Hardware Crew

  • February 09, 2015

    Boiling Point

    Boiling Point
    A Cajun Crawfish Boil in Westwood

© 2015 UrbanDaddy.
All Rights Reserved.
Photo: Alen Lin